In a saucepan on medium heat, sauté the onion leeks in butter until tender. Add pumpkin and potato cubes. Stir and let cook for a minute.

Add chicken broth and cover. Let simmer for 10-15 minutes or until both pumpkin and potato are soft.

Remove from heat. Place everything in a blender or use stab mixer to make puree. Once all chunks are gone and texture is smooth, put back in the saucepan but this time on low heat. Add salt as desired. Add the cream and serve.